Sautéed Cauliflower & Grape Tomatoes

0 made it | 0 reviews | 0 photos

25 mins
25 mins
Sautéed Cauliflower & Grape Tomatoes


  • 2 tbsp chopped pancetta

  • 2 tbsp extra-virgin olive oil, divided

  • 4 c chopped cauliflower florets (from 1 medium head)

  • 2 tbsp water

  • 2 tsp red-wine vinegar

  • 1 c grape tomatoes, halved

  • 2 tbsp chopped fresh parsley

  • 1 tbsp minced garlic

  • 2 anchovy fillets, minced (optional)

  • 1/4 tsp salt

  • 1/4 tsp freshly ground pepper



  1. Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.

  2. Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more.

  3. Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy pancetta on top.


Reviews 0

No reviews yet! Will you be the first?

Follow us!

Gift Certificates

Looking for that perfect gift?

We Love Local

Are you a local artisan or farmer? Get in Touch!

Tampa Bay Organics

Office Hours:
Mon-Thurs 9-5
Fri 9-4

[email protected]

1248 George Jenkins Blvd C-3
Lakeland, FL 33815

Home Delivery Software by Kiva Logic